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Ginger-Chocolate Chip Biscotti

Yield 3 dozen (serving size: 1 biscotto)
Crystallized, or candied ginger is fresh ginger that's been cooked in sugar syrup and coated with coarse sugar. It can be found with the other spices in the supermarket.

Ingredients

  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 large egg white
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup semisweet chocolate minichips
  • 2 tablespoons chopped crystallized ginger
  • Cooking spray

Nutrition Information

  • calories 65
  • caloriesfromfat 17 %
  • fat 1.2 g
  • satfat 0.6 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 1.3 g
  • carbohydrate 12.6 g
  • fiber 0.2 g
  • cholesterol 12 mg
  • iron 0.5 mg
  • sodium 62 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine vanilla, eggs, and egg white in a large bowl; stir with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients (flour through cloves) in a medium bowl. Add flour mixture, chocolate minichips, and crystallized ginger to egg mixture; stir mixture until well-blended. Divide dough in half, and turn out onto a baking sheet coated with cooking spray. Shape each portion of dough into a 12-inch-long roll; flatten to 1/2-inch thickness. Bake at 350° for 25 minutes. Remove rolls from baking sheet; cool rolls for 10 minutes on a wire rack.

  3. Cut each roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.